Wednesday, February 17, 2010

Chicken Enchilada Roll-Ups

Will someone have a party please so I have an excuse to make these again? Or just invite me over and I'll bring you a snack? Normally I'm not a fan of the traditional roll-ups that people make, but these, oh these roll-ups are FANTASTIC! The original recipe was for a dip, with the roll-ups as an alternative way to serve it, and I think the dip would be great as well.

I used jalepeno-cilantro wraps I found in the grocery store, and the green color really complimented the filling. The hubby said these tasted more like salsa than enchiladas, which I could kind of agree with, but I could also really see the filling being used in traditional enchiladas. Either way, this recipe is a winner in my book.

Chicken Enchilada Roll-Ups
Source: Annie's Eats, adapted from Sing for Your Supper, originally from Come On Over Cookbook from Gooseberry Patch

2 boneless, skinless chicken breasts
1 (8 oz.) pkg. cream cheese, softened
2/3 cup shredded cheese (cheddar, Mexican blend, pepper jack, etc.)
1 clove garlic, minced or pressed
2 tsp. chili powder
½ tsp. cumin
¼ tsp. cayenne pepper
Salt, to taste
Handful of cilantro, chopped
3 green onions, chopped
10 oz. can diced tomatoes with green chiles, drained well
4-6 8-inch tortillas

Season the chicken breasts with salt and pepper. Cook in a skillet over medium-high heat until lightly browned and cooked through. Transfer to a plate and let cool. (I baked the chicken rather than using a skillet)

In the meantime, combine all of the remaining ingredients except tortillas in a large mixing bowl. Mix until well blended. Once the chicken is cool, transfer to a cutting board and chop or shred into small pieces. Add the chicken to the filling mixture and stir well to incorporate.

Spread a thin layer of the filling mixture over a tortilla, leaving a small border clear around the edge. Roll the tortilla up tightly into a spiral. Place the rolled up tortilla on a cutting board and use a sharp knife to cut into 1- to 1½-inch thick segments. Transfer to a serving platter and serve chilled or at room temperature.

1 comment:

Gooseberry Patch said...

This is a favorite of ours too...and with your addition of the tortillas, YUM!